Description
Treat yourself to a delightful Pistachio Cheesecake that’s both creamy and easy to prepare. With wholesome ingredients like cashew nuts and vegan cream cheese, this no-bake dessert is perfect for any occasion, ensuring a tasty and satisfying experience for dessert lovers.
Ingredients
Scale
- 300g of digestive biscuits (gluten-free optional)
- 150g of dairy-free butter / margarine
- 50g of pistachio nuts (ground)
- 200g of cashew nuts
- 500g of dairy-free / vegan cream cheese
- 100g of pistachio butter
- 100g of dairy-free white chocolate (melted)
- 2 teaspoons of vanilla extract
- 60g of coconut cream
- 100g of icing / powdered sugar
- 220ml of dairy-free whipping cream
- chopped pistachios
Instructions
- Prepare an 8” cake tin by lining the base with greaseproof paper.
- Melt the dairy-free butter in a small saucepan over low heat, then transfer it to a medium-sized bowl.
- Grind the pistachio nuts in a food processor until fine.
- Blend the digestive biscuits and ground pistachios until they resemble fine crumbs.
- Combine the biscuit and pistachio mixture with the melted butter, mixing until well combined and holds shape.
- Firmly press the mixture into the lined cake tin, creating a compact base that reaches the sides.
Notes
You can use gluten-free biscuits for a gluten-free option.
Ensure the base is compact to avoid crumbling when sliced.
Customize the toppings with more chopped pistachios if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg